Get Cozy With This Pumpkin Roll Recipe (Video)

This Pumpkin Roll Recipe will surely become a favorite on your holiday table.

By Sarah Sinning


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Pumpkin Cozy Rolls

A dozen big, soft, buttery rolls bake together into a snug crown fit for the center of a holiday table. Pumpkin lends its hue, plus sweetness and moisture, to the crumb, which is redolent with the squash’s favorite spices. The lengthy rise time is a trademark for the rich brioche family of bread, but the investment guarantees a very special addition to the menu. You’ll have to decide whether to unveil the rolls at the dinner table or at breakfast, warmed, spread with butter, and drizzled with maple syrup. Yields 1 dozen.

Ingredients

3 1/2 cups unbleached all-purpose flour
2 teaspoons kosher salt
1 teaspoon ground cinnamon or pumpkin pie spice
1 envelope (2 1/4 teaspoons) active dry yeast
1 cup pumpkin puree at room temperature
1/4 cup buttermilk at room temperature
2 tablespoons pure maple syrup
2 large eggs at room temperature, plus
1 large egg for egg wash
8 tablespoons (1 stick) butter, cut into 1/4 inch cubes, at room temperature, plus 1 or 2 teaspoons for the pan 

In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, salt, cinnamon and yeast. Add the pumpkin, buttermilk and maple syrup, and mix on medium-low speed (2 on a KitchenAid mixer) until a lumpy, floury mixture begins to form. Stop the machine and scrape the flour that builds up to the sides into the damp mix below it. Start the mixer again at the same speed and mix for about a minute.

Add the eggs, 1 egg at a time, and mix at medium speed (4 on a KitchenAid) after each addition. Continue mixing for about 3 minutes, until the eggs are completely incorporated, making the dough and the sides of the bowl less visibly wet than when the eggs were first added.